Korean Chicken Wings
Take your salt and pepper wings to the next level with this easy Korean chicken wings recipe.
Toss the crispy wings in my sweet, spicy, and sticky Korean-style sauce for bold flavor.
Enjoy crispy and sticky wings with a Korean twist that’s perfect for game day or dinner.
Why Gluten-Free Flour Makes the Perfect Crispy Coating
My approach is the mixed between Thai and Korean fried chicken. Therefore, I developed this recipe from my salt and pepper chicken wings as a base. Then I combine with my Korean style sauce that I usually use for Sotteok Sotteok (Rice Cake and Sausage Skewers). Thai-style fried chicken often relies on rice flour for its light, crispy texture—making gluten-free flour an ideal match for this crispy chicken wings recipe. When combined with a touch of baking powder and starch, the batter turns ultra crispy without being heavy or greasy. Here’s a breakdown of the ingredients and how each one contributes to the dish:
- Chicken wings: Best to separate the flats from the drummettes for even cooking and maximum crisp.
- Sea salt: Enhances the flavor of the wings and helps draw out moisture before frying.
- Garlic powder: Adds a warm, savory depth that blends well with the pepper and coriander.
- Ground pepper: Use freshly ground black or white pepper for a bold, fragrant heat.
- Ground coriander (optional): Adds a citrusy, earthy note that complements the Makrut lime garnish.
- Baking powder: Helps create air pockets in the batter for a light, crispy texture.
- Gluten-free flour: A mix of rice flour and tapioca or cornstarch gives a crisp, delicate crust—just like authentic Thai fried chicken.
- Water: Helps thin out the batter to the right consistency for a light coating—should be similar to pancake batter.
- Oil (as needed): Use a neutral oil like vegetable or canola for frying; enough to cover the wings halfway when shallow frying.
What Sauce is on Korean Wings?
Gochugaru: Korean chili powder that adds a unique, smoky heat and vibrant red color.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no cost to you. I only recommend products I believe will be helpful to you. If you decide to purchase products through my links, please know that I truly thank you.
Gochujang: Fermented Korean chili paste that brings rich umami, sweetness, and a deep, spicy kick.
Minced garlic: Adds bold, savory flavor and aromatic depth to the sauce.
Ketchup: Provides sweetness, tang, and a smooth consistency to help balance the heat.
Soy sauce: Adds saltiness and umami; use tamari or gluten-free soy sauce if needed.
Pure maple syrup: Natural sweetness that balances the spice and adds a glossy finish to the sauce.
Chopped green onion: Adds freshness, crunch, and color—stir in just before serving.
Sesame seed (optional): Sprinkle on top for a nutty crunch and added visual appeal.
How to Make Korean Fried Chicken
These Korean chicken wings start the same way as our crispy salt and pepper wings—lightly marinated, coated in gluten-free flour, and fried until golden. Once you’ve nailed the base, the next step is tossing them in a sweet and spicy Korean-style sauce that takes the flavor to a whole new level.
Prep and Marinate: Separate the flats and drummettes. Poke the wings with a fork, then marinate with sea salt, garlic powder, pepper, and coriander (optional) for 5–10 minutes.
Make the Batter: Mix gluten-free flour and baking powder. Add the dry mix to the wings, then pour in water and stir until evenly coated.
Fry the Wings: Deep fry for 7 minutes if fully submerged in oil, or 3–4 minutes per side. For extra crispiness, double fry for another 1–2 minutes.
How to Air Fry Chicken Wings
Alternatively, you can fry chicken wings in the air fryer for a lighter, less oily option. Reduce the gluten-free flour to 1/4 cup and skip the water—this creates a dry batter that still crisps up beautifully. After coating the wings with the flour and baking powder mixture, lightly spray them with oil before placing them in the air fryer. Cook at 350–360°F for 10 minutes on each side, or until golden and crispy. Keep in mind that air fry wings will not be as crispy as double deep fried wings.
Make Korean Sauce
- In a small saucepan over low heat, combine gochujang, gochugaru, minced garlic, ketchup, green onion, soy sauce (or tamari), and maple syrup.
- Stir continuously and let the sauce simmer for 2–3 minutes until slightly thickened.
- Once the wings are fully fried and crispy, transfer them to a large mixing bowl.
- Pour the warm Korean sauce over the wings and toss to coat evenly. Optionally, garnish with sesame seed.
How to Store and Reheat Korean Wings
Storage: Let the wings cool completely, then store them in an airtight container and refrigerate for up to 3 days.
Best Reheating Method: Air fry at 350°F for about 5 minutes until hot and crispy.
Microwave Option: You can microwave the wings to reheat, but they won’t be as crispy compared to air frying or refrying.
Related Recipes
- Salt and Pepper Chicken Wings
- Thai Fried Chicken Wings with Nam Jim Jeaw
- Sotteok Sotteok : Rice Cake and Sausage Skewers
- Gai Yang : Thai Grilled Chicken
Korean Chicken Wings
Equipment
- 1 wok
Ingredients
For the Fried Chicken (Salt and Pepper Chicken Wings)
- 1.5 lb chicken wings
- 1/2 tbsp sea salt
- 1/2 tbsp garlic powder
- 1/2 tsp ground pepper black or white
- 1/2 tsp ground coriander optional
- 1/2 tsp baking powder
- 1/2 cup gluten free flour or 2 tbsp rice flour and 2 tbsp corn starch or tapioca starch
- 1/2 cup water
- Oil as needed
Instructions
Prep the Chicken Wings
- Separate the chicken wings into flats and drummettes for even cooking.
- Use a fork or knife to poke the wings to help the marinade penetrate better.
- In a large bowl, mix together sea salt, garlic powder, ground pepper, and ground coriander (if using).
- Add the wings to the seasoning mixture and toss to coat evenly. Let marinate for 5–10 minutes.
Make the Batter
- In a small bowl, combine gluten-free flour (or a mix of rice flour and tapioca or cornstarch) with baking powder.
- Right before cooking, add the dry flour mixture directly to the marinated wings.
- Pour in water and stir until the wings are evenly coated in a smooth, thick batter.
Cooking Method 1: Deep Frying
- Heat oil in a deep pot over medium heat. I normally dip the chop stick in the oil and when I see bubbles around chop stick then it’s ready for frying. Or you can also use thermometer to measure the heat around 300 -350 ℉.
- Fry the wings for 7 minutes if fully submerged in oil or 3-4 minutes on each side.
- Remove the wings and let them drain on a wire rack or paper towels.
- Double Fry: For extra crispy wings, fry them a second time after all the wings are fried for the first time. Fry the second round for 1–2 minutes until golden brown and crunchy.
Cooking Method 2: Air Frying
- Reduce gluten-free flour to 1/4 cup and do not add water—you’ll be using a dry coating.
- After seasoning and coating the wings with the dry flour and baking powder mix, lightly spray them with oil.
- Place the wings in a single layer in the air fryer basket.
- Air fry at 350–360°F for 10 minutes on each side, or until crispy and fully cooked through.
Make Korean Sauce (Gochujang Sauce)
- In a small saucepan over low heat, combine gochujang, gochugaru, minced garlic, chopped green onion, ketchup, soy sauce (or tamari), and maple syrup.
- Stir continuously and let the sauce simmer for 2–3 minutes until slightly thickened.
- Once the wings are fully fried and crispy, transfer them to a large mixing bowl.
- Pour the warm Korean sauce over the wings and toss to coat evenly.
- Garnish with sesame seeds, if using, before serving.
